Whole Roasted Brassicas

The brassica family which contains broccoli, cauliflower, cabbage, mustard and turnips is a Root to Flower good mine. We eat turnip roots, cabbage leaves, brussel sprouts, cauliflower flowers, and mustard seeds but rarely do we explore the forgotten parts of each of these vegetables. But, in this recipe we do.

Serves 4



  • Any mix of brassicas (use all of them!)
  • 1 tbsp sumac
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 2 tbsp olive oil
  • 50g pistachios, roughly chopped
  • For the dressing
  • 3 tbsp Tahini
  • 1 Lemon, zest and juice
  • Seasoning


Separate any Brussels tops from the rest of the Brussel stalks and set aside for later. Do the same with any cauliflower leaves too. Preheat the oven to 200.

Cut the stalk, leaving the Brussels attached, into 2cm slices. Break the other veg into thumb sized pieces and blanch all together for 5 minutes in boiling water. When ready and ok to handle, toss in a good drizzle of olive oil, with the seeds and sumac. Place in the oven to roast for 40 minutes.

Meanwhile mix together the dressing ingredients, loosing with a little water if needed.

When the roasted veg have about 10 minutes left, toss in any tops or leaves to crisp.

Roughly chop the nuts, dress the veg and sprinkle over the nuts to serve.